Murungai Keerai Rasam
- 60 min
- mild
- Serves 4
Murungai keerai rasam of moringa leaves, tomato, garlic, toor dal and tamarind with crushed pepper and cumin. Mild and vegetarian, serves 4, about 60 minutes.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Rainy Day
Ingredients
Toor Dal60 grams
Water, For Cooking1200 ml
Moringa Leaves (Murunga Keerai)100 grams
Tomato, Chopped2
Garlic, Crushed12 grams
Green Chilli, Slit5 grams
Turmeric Powder1 grams
Tamarind Juice60 ml
Salt1¼ tsp
Black Peppercorns, Crushed3 grams
Cumin, Crushed1 tsp
Oil1 tsp
Mustard Seeds½ tsp
Dry Red Chilli, De-stemmed1 grams
Asafoetida0.3 grams
Curry leaves2 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 118kcal | 472kcal |
| Protein | 6.3g | 25g |
| Carbohydrate | 19g | 74g |
| Fat | 2.6g | 10g |
| Fibre | 3.9g | 16g |
| Sugar | 3.1g | 12g |
Method
Get the ingredients ready. Rinse the toor dal separately, and rinse the moringa leaves, tomato, chillies and coriander leaves. Remove the thick moringa stems, chop the tomato and coriander, peel and crush the garlic, slit the green chilli, and remove the dry chilli stem. Crush the peppercorns and 1 tsp cumin together.
Add the toor dal and 400 ml water to a pressure cooker. Pressure cook on medium flame for 3 whistles, then let the pressure settle naturally for 8 minutes until the cooker pin drops. Open the cooker, check that the dal is soft, and mash it lightly.
Add the moringa leaves, tomato, garlic, green chilli and turmeric to a kadai. Pour in 200 ml of the water for the rasam. Cook on medium flame for 8 minutes until the tomato is soft and the leaves have wilted.
Add the tamarind juice, salt, crushed pepper and crushed cumin. Add the cooked dal with its cooking water and the remaining 600 ml water. Boil on medium flame for 10 minutes until the raw tamarind smell goes and the rasam becomes slightly frothy.
Heat the oil in a small kadai on medium flame for 30 seconds until hot. Add the mustard seeds and fry for 30 seconds until they splutter. Add the cumin, dry red chilli, asafoetida and curry leaves, then fry for 1 minute until the curry leaves are crisp.
Pour the tempering into the rasam and add the coriander leaves. Simmer on low flame for 2 minutes until small bubbles appear around the edges.
Turn off the flame and rest the rasam for 2 minutes. Serve it hot with rice.
Before you start
- How long does Murungai Keerai Rasam take?
- 1 hour from start to finish. That is 20 minutes of preparation and 40 minutes of cooking.
- How many people does Murungai Keerai Rasam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Murungai Keerai Rasam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Murungai Keerai Rasam spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Murungai Keerai Rasam?
- 100 grams Moringa Leaves (Murunga Keerai), 60 grams Toor Dal, 12 grams Garlic, 5 grams Green Chilli, 1 grams Turmeric Powder, 3 grams Black Peppercorns, and a few more listed on this page.
- Do I need a pressure cooker for Murungai Keerai Rasam?
- No, it is cooked in an open pot.
- How many calories are in Murungai Keerai Rasam?
- About 118 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.